Off Long Island there are 2 types of fluke flounder, one sub-species infested & one not.

On the tourist boats with fishing rods you can catch them yourself. It depends though what time of year & if the fish are close to shore or far from shore. If I remember correctly, but investigate yourself, the non-infested is the summer fluke during warmer months that swims close to shore.

You should bring your own knife & cutting board too & the boat operator will gut the fish for you, as the ones on the boat are treif. The fish & gutting are all free included in the price of the tour.

Any Question, Shaalah, Chshash or stam a dumbquestion about food has been through the OU doors. You haven't discovered America. So Chill out.Treif Cows, Bugs in fish, Bugs in anything, anything in bugs - the OU knows about itand has psokim from assorted poskim on all these issues.They are in this business for a long long time.

That's right, the OU has assorted poskim who look modern orthodox or yeshivish or heimish but they all have a common denominator of manufacturing whatever heterim that Rabbi Genack wants them to. And upon the rare occasion that none of them cooperate, then Rabbi Genack just overrides them all.

Some people have a different problem with A&B even since they moved their plant to Paterson, NJ. Can we assume they draw their workers from the local population which is the largest concentration of Arabs in America? Having Arabs working around kosher food might not be the smartest idea. There have been plots in Eretz Yisroel & Canada which BH were foiled but could have been disasters.

When you advise people on anything get it straight beforeyou start your advise. Otherwise people don't trust you (He'll change his mind soon) and they say it sounds like plain old 'yente'rei'.Also when your advice is based on what others say, Read it, UNDERSTAND it, and THEN quote him.

There have been kosher restaurants that definitely did have almost all Arab staff working for them. Understandably it made a lot of people worried and you have to wonder what the restaurant owners were thinking.

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